Waltham Butternut

‘Waltham’ is an improved version of the common Butternut squash: It has very little seed cavity, thicker & straighter necks, fruits earlier, and produces more flesh per fruit. It was bred by the Massachusetts Ag. Extension Service in the 1960’s by crossing ‘New Hampshire Butternut’ with a wild African squash. When growing Butternut squash, you need to be sure you have an early strain. This one is great! The orange flesh stays firm when cooked, and it stores very well too.

Traditionally, Butternut is one of the main squash types used to make pumpkin pie. But in fact any dry-fleshed, dense squash works well. You can also make very nice pumpkin tartlets using a muffin tray! Here are some Kate and Josie made for Halloween.

Reliable, productive. Long-keeper.